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Pan-fried free-range chicken and a preparation method thereof

A technology for free-range chicken and braised chicken, which is applied to the field of raw fried free-range chicken and its preparation, can solve the problems of poor antiseptic and bacteriostatic properties, unfavorable secondary hot food, easy to deteriorate, etc., and achieves high edible value and overall consumption. Good application effect, not easy to deteriorate effect

Inactive Publication Date: 2020-04-17
上海西贝周昕餐饮管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the problem in the prior art that frozen packaged chicken has poor antiseptic and antibacterial performance after being placed in hot food, which leads to its easy deterioration and is not conducive to secondary hot food, the first purpose of the present invention is to provide a Fried free-range chicken to solve the above technical problems. It has good antiseptic and antibacterial properties after being placed in hot food, and can not easily deteriorate in a long period of time, and has a good secondary hot food effect

Method used

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  • Pan-fried free-range chicken and a preparation method thereof
  • Pan-fried free-range chicken and a preparation method thereof
  • Pan-fried free-range chicken and a preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0055] Example 1: A kind of raw fried free-range chicken, each component and its corresponding parts by weight are shown in Table 1, and it is prepared through the following steps:

[0056] Step 1, marinate with ingredients, mix salt, monosodium glutamate, cooking wine, ginger, garlic, green onion, sugar and soy sauce in corresponding parts by weight, apply on the surface of fresh free-range chicken, and marinate for 3.5 hours to obtain marinated chicken Chicken;

[0057] Step 2, marinate, immerse the marinated chicken in step 1 in clear water, and add the corresponding weight of spices in the clear water, raise the temperature to 95°C, boil in marinade for 1.5h, then cool down to 75°C, add the corresponding weight The number of bamboo leaves, propolis and protamine, boiled in marinade for 45 minutes, took out and drained the marinade, and obtained marinated chicken;

[0058] Step 3, cut into pieces and fry, cut the stewed chicken in step 2 into pieces, then pour the correspo...

Embodiment 2

[0061] Embodiment 2: A kind of raw fried free-range chicken, which is different from Embodiment 1 in that it includes the following steps:

[0062] Step 1, marinating by mixing ingredients, mixing salt, monosodium glutamate, cooking wine, ginger, garlic, green onion, sugar and soy sauce in corresponding parts by weight, and then applying it on the surface of fresh free-range chicken, and marinating for 3 hours to obtain marinated chicken kid;

[0063] Step 2, marinate, immerse the marinated chicken in step 1 in clear water, and add the corresponding parts by weight of spices in the clear water, heat up to 90°C, boil for 2 hours, then cool down to 65°C, add the corresponding parts by weight Count bamboo leaves, propolis and protamine, stew in marinade for 60 minutes, take out and drain the marinade, and obtain marinated chicken;

[0064] Step 3, cut into pieces and fry, cut the stewed chicken in step 2 into pieces, then pour the corresponding weight of olive oil into the pot, ...

Embodiment 3

[0066] Embodiment 3: A kind of raw fried free-range chicken, which is different from Embodiment 1 in that it includes the following steps:

[0067] Step 1, marinating by mixing ingredients, mixing salt, monosodium glutamate, cooking wine, ginger, garlic, green onion, sugar and soy sauce in corresponding parts by weight, and then applying it on the surface of fresh free-range chicken, and marinating for 4 hours to obtain marinated chicken kid;

[0068] Step 2, marinate, immerse the marinated chicken in step 1 in clear water, and add the corresponding parts by weight of spices in the clear water, heat up to 100°C, boil for 1 hour, then cool down to 85°C, add the corresponding parts by weight Count bamboo leaves, propolis and protamine, stew in marinade for 30 minutes, take out and drain the marinade, and obtain marinated chicken;

[0069] Step 3, cut into pieces and fry, cut the stewed chicken in step 2 into pieces, then pour the corresponding weight of olive oil into the pot, ...

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Abstract

The invention, which relates to the technical field of food processing and production, discloses a pan-fried free-range chicken and a preparation method thereof, thereby solving problems that frozen and packaged chickens are easy to deteriorate due to poorer preservative and antibacterial properties after hot eating and placement and are not beneficial to secondary hot eating. The pan-fried free-range chicken comprises the following components, by weight: 90-110 parts of fresh free-range chickens, 4-7 parts of spices, 3-4 parts of edible salt, 0.2 to 0.3 part of monosodium glutamate, 0.6 to 1.4 parts of cooking wine, 1.2 to 1.6 parts of ginger, 1.2 to 1.5 parts of garlic, 0.8 to 1.2 parts of scallion, 0.6 to 1.0 part of white sugar, 0.2 to 0.5 part of soy sauce, 4-6 parts of edible oil, 0.2 to 0.4 part of an antibacterial agent, 2-5 parts of bamboo leaves, 1-6 parts of propolis. The pan-fried free-range chicken disclosed by the invention has good preservative and antibacterial properties after being placed in a hot food state, is not easy to deteriorate within long time, and has a good secondary hot food effect.

Description

technical field [0001] The invention relates to the technical field of food processing and production, more specifically, it relates to a fried free-range chicken and a preparation method thereof. Background technique [0002] Free-range chickens are free-range chickens that grow in open spaces such as grasslands or woods. They usually eat grains, rice, various vegetables and leaves, or leftover meals from farmers, as well as some small insects in nature. Walk around often, and the air quality is relatively high, so the muscle texture is firm and the taste is good. [0003] In the Chinese invention patent application document with publication number CN107410922A, a kind of preparation method of black pepper chicken chop is disclosed. -4°C, cut into chicken breast pieces of 3-5cm; (2) Prepare raw materials according to the following parts by weight: 100 chicken breast pieces in step (1), 1-3 edible salt, 0.3-0.5 white sugar, 0.1-0.3 monosodium glutamate, Chicken paste 0.2-0...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/10A23L13/50A23L13/70A23B4/20A23B4/18A23B4/044
CPCA23L13/50A23L13/72A23L5/13A23L5/11A23B4/044A23B4/20A23B4/18Y02A40/90
Inventor 赵伟
Owner 上海西贝周昕餐饮管理有限公司